Achari Murgh

Ingredients

Oil

2 tablespoons

Salt

1 teaspoon, or to taste

Red chili powder

1 tablespoon

Turmeric powder

1/2 teaspoon

Fresh ginger

1 tablespoon, grated

Garlic

5 cloves, minced

Onions

2 medium, finely chopped

Pickling spices

2 tablespoons

Plain yogurt

1 cup

Chicken thighs or breasts

1.5 pounds, cut into pieces

Instructions

1. In a large mixing bowl, combine the yogurt, pickling spices, turmeric powder, red chili powder, and salt. Add the chicken pieces and mix well to ensure they are thoroughly coated. Cover and let marinate for at least 30 minutes, preferably in the refrigerator for deeper flavor.
2. Heat the oil in a large pan over medium heat. Once hot, add the chopped onions and sauté until they turn golden brown, stirring occasionally, about 8-10 minutes.
3. Add the minced garlic and grated ginger to the pan. Sauté for an additional 2-3 minutes until fragrant.
4. Introduce the marinated chicken to the pan, cooking on high heat for 5-7 minutes until the chicken is browned.
5. Reduce the heat to low, cover the pan, and allow it to simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.
6. Taste and adjust the seasoning if necessary. Serve hot with naan, rice, or your favorite Indian bread.